Serve with minted peas. Put egg yolks and some cheese in your mash for extra rich flavour and golden brown finish
Heat some oil in a deep sided pan and brown the meat
Add the onions, carrots and celery and soften
Stir through the tomato puree and Worcestershire sauce and cook for a couple of minutes
Add the wine and water - mix well and bring to the boil
Transfer to oven proof casserole dish and then cook in the oven @170c gas 3 150 fan oven for 2.5-3 hours or until the lamb is tender
Mix the mash potato with the cheese and parsley. Top the pie with the mash and grill or bake on a high heat until golden brown and crispy
450g Diced Lamb 150g White Onion , Diced 125g Carrot , Diced 80g Celery , Diced 1tbsp Worcestershire Sauce 1tbsp Tomato Puree 50g Grated Cheese 200ml Red Wine 100g Garden Peas 1tbsp Cooking oil 1kg Mash Potato 150ml Water 10g Parsley
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DUE TO ROYAL MAIL STRIKE ACTION, PLEASE EXPECT DELAYS ON YOUR DELIVERY
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